Chocolate Lace Eggs
|Chocolate baking chips||8 Ounce (1 1/4 Cups, White Or Semisweet)|
|Raspberries||1 Cup (16 tbs), drained, rinsed|
Place chocolate in the top of a double boiler.
Set pan over hot (not simmering) water and stir occasionally until chocolate is melted and smooth, about 4 minutes.
Remove from water, then let chocolate cool to lukewarm, about 100°.
Meanwhile, cut three 3 1/2-inch- or four 3-inch-long styrene foam eggs in half lengthwise.
Wrap each half tightly in plastic wrap, pulling excess wrap over flat (or cut) side of egg; secure with tape.
Curved side of egg should be smooth.
Line a 12- by 15-inch baking sheet with plastic wrap.
Set eggs, flat side down and about 2 inches apart, on pan.
Fill a pastry bag fitted with an 1/8 inch plain tip with chocolate (or use a spoon); drizzle chocolate over eggs in a thick lacy pattern to within 1/2 inch of cut edges of egg.
Chill until firm, about 10 minutes.
Carefully remove form from shell by pulling on excess plastic wrap on back; or use a fork inserted in flat side of form.
If made ahead, cover and chill up to 3 days.